Rack of lamb with pomegranate glaze
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Pomegranate juice |
| ½ | cup | Sugar |
| Leaves from 2-3 sprigs oregano | ||
| 2 | Garlic clove(s) peeled and minced | |
| 1 | 8-bone rack of lamb (2 1/2 lb), trimmed | |
| Salt and pepper | ||
Directions
1. Cook pomegranate juice and sugar in a medium saucepan over medium-high heat, stirring constantly, until a thick syrup forms, 20-30 minutes. Remove saucepan from heat and place in a larger pan of hot water to keep syrup warm and liquid.
2. Preheat oven to 500øF. Chop oregano leaves into minced garlic as finely as possible to make a paste, then smear it over all surfaces of lamb. Season with salt and pepper, and place on a rack in a roasting pan. Brush lightly with pomegranate syrup, and place in top part of oven, bone side down, for 5 minutes. Lower oven to 375øF and roast 15 minutes per pound or until interior reaches 125øF on a meat thermometer for medium-rare. After first 20 minutes, add some water to bottom of pan and brush roast with more pomegranate syrup.
3. Allow meat to rest for 10 minutes before cutting into chops. Mix pan juices into remaining syrup, pour over chops and serve.
Saveur Nov-Dec 1995
Submitted By DIANE LAZARUS On 11-01-95
Related recipes
- Glazed rack of lamb for two
- Grilled rack of lamb w/ plum glaze & oven d
- Grilled rack of lamb w/ plum glaze and oven dried plumsm
- Rack of lamb
- Rack of lamb - dgp
- Rack of lamb dgp
- Rack of lamb dijon
- Rack of lamb in a pecan crust
- Rack of lamb lafayette
- Rack of lamb persille
- Rack of lamb with garlic and peppercorn crust
- Rack of lamb with herb mustard glaze
- Rack of lamb with herb sauce
- Rack of lamb with honey-hazelnut crust
- Rack of lamb with mustard and red currant glaze
- Rack of lamb with rosemary
- Rack of lamb with ruby shallot marmalade
- Roast lamb rack
- Roast leg of lamb w/ pomegranate
- Roast leg of lamb with pomegranate